Delicata Squash with Wild Rice

2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon

Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.

One United Harvest by Julie Sochacki